Cut the Chapati bread thin on a bias, approximately 1/4 inch thick.,Drizzle with Sciabica extra virgin extra virgin olive oil and toast in broiler till lightly golden brown on both sides.,Set aside.,Puree sun-dry tomatoes in small blender or possibly food processor and set aside.,Reduce balsamic vinegar by half in a small saucepan on medium high heat and set aside.,Drain artichoke hearts and set aside two nice pcs for garnish.,Puree artichoke hearts with the roasted garlic cloves and set aside.,______,Spoon half of the artichoke puree into the center of plate.,Place artichoke heart on top of the puree.,Place a piece of the Chapati bread into the side of the puree.,Layer the tomato, basil leaves and mozzarella around the puree in a half moon.,Drizzle with Sciabica basil extra virgin olive oil, balsamic vinegar reduction, sun-dry tomato puree and basil chifonade.,Top puree with peeled Parmigiano-Reggiano cheese and freshly grnd black pepper around the edges.,Serves two.